The Red Oak Creek Covered Bridge’s longevity is nearly as astounding as the story of its builder, Horace King, part black, part white, part Catawba Indian—a man so far ahead of his time that he wore a soul patch 60 years before anyone heard of jazz.

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It doesn’t much matter what I think about Superica and The El Felix, Ford Fry’s two new Tex-Mex restaurants with almost identical menus and almost identical lines. When I asked the manager of The El Felix—in Avalon, the Alpharetta mall-city—how many diners they served, he said, “Three to four hundred on a slow night.”

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Style & Substance

How to decorate with summer's happiest hues, a Swedish midsummer celebration, where to shop on the Westside, Nancy Braithwaite on Coco Chanel, luxe life on the lake, an essay from Mary Kay Andrews, and much more in the summer issue of Atlanta Magazine's HOME.

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Southbound magazine, the newest ancillary title from the publishers of Atlanta magazine, showcases the top travel destinations in the Southeast. We visit idyllic small towns and exciting cities in search of outstanding vacation opportunities.Inside Southbound

Custom Publication

Georgia offers diverse places to see and things to do, from the mountains in North Georgia to the coasts of Savannah and The Golden Isles. Take a tour in your own backyard and visit all that our great state has to offer. Begin your tour

Dining in has its advantages: You can wear what you want, eat when you want, and drink as much as you like. To craft the perfect dinner party but skip dirtying the kitchen, look to these seven purveyors for the best meat, cheese, pasta, wine, and dessert.

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July 2015: Top Doctors

The list of doctors whom other doctors trust most. Plus, a roundtable of experts on the challenges of Alzheimer’s disease, and an Atlanta photographer documents his surgeon father’s struggle with dementia.

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Table and Main

How refreshing to scan the menu at this newcomer and not find pimento cheese or deviled eggs, two dishes so ubiquitous to the metro area’s “Southern farm-to-table” explosion that they’re both shaping up to be the fried calamari of this decade.

Executive chef Ted Lahey, who worked for Hugh Acheson at Athens’s Five and Ten, thinks for himself with dishes like Hogs ‘N’ Quilts, moist pulled pork folded into chive crepes with an admirably subtle vinegar sauce. The man is not afraid of calories. His Charleston she-crab soup is so rich that it’s hard to finish, and he gilds his country-fried veal with sausage gravy.

My biggest complaint: He needs to cut his unwieldy version of fried chicken into smaller pieces. Who wants to wrest wings, legs, and breasts apart while the batter crumbles off? Kudos to the lengthy bourbon list, though.